Chicken Fajita Rice Bowls
5
Points®
Total Time
25 min
Prep
20 min
Cook
5 min
Serves
4
Difficulty
Easy
We seasoned and cooked the chicken with a quick-and-easy Mexican spice blend but you can use almost any leftover cooked chicken breast in this recipe. Raw jicama (HEE-kah-ma), a root vegetable also known as a Mexican yam, potato, or turnip, adds a nice crunch to this meal-in-a-bowl. Fresh lime juice and cilantro enhances its slightly sweet, apple-like flavor to pump up this dish’s fresh factor. Sliced or chopped jicama who will keep well in the refrigerator for up to 2 weeks. Plan to use it up by adding it to fruit salads, slaws or stir-fries. You can enjoy this dish right away for an easy weeknight dinner or make-ahead for hearty a lunch.
Ingredients
Chili powder
½ tsp
Paprika
½ tsp
Garlic powder
½ tsp
Ground cumin
½ tsp
Dried oregano
¼ tsp
Table salt
½ tsp
Black pepper
⅛ tsp
Uncooked boneless skinless chicken breast
12 oz, cut into strips
Olive oil
1 tsp
Cooked medium grain brown rice
2 cup(s)
Jicama
2 cup(s), diced
Bell pepper
1 cup(s), red, chopped
California (Hass) avocado
1 item(s), without skin and seed, diced
Pickled jalapeño peppers
4 Tbsp, chopped, sliced
Lime
½ medium, cut into 4 wedges
Pico de gallo
½ cup(s), or salsa
Cilantro
4 sprig(s)
